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Dutch Spiced Breakfast Cake (Ontbijtkoek)

Dutch · Breakfast · Easy

Dutch Spiced Breakfast Cake (Ontbijtkoek)

Total
2 hr 15 min
Prep
1 hr 15 min
Serves
12
Calories
160
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A dark brown sugar loaf carries ginger and cardamom through a close, tender crumb, with pearl sugar giving the top a light crunch.

Warm milk brings the brown sugar and spices together in Dutch Spiced Breakfast Cake (Ontbijtkoek). The batter needs only brief stirring, and the finished loaf is firm enough for thin slices rather than fluffy like a layer cake.

Use dark brown sugar for a deeper molasses note. Stop mixing once the flour disappears and check the middle with a skewer; a browned top alone does not tell you whether this dense loaf has finished baking.

SweetHeartyBakingMake AheadVegetarianNut-freeEgg-free

Method

  1. Heat the oven to 320°F (160°C). Line an 8 1/2-by-4 1/2-inch loaf pan with parchment. Mix the flour, brown sugar, ginger, cardamom, baking powder and salt, breaking up sugar lumps.

  2. Warm the milk in a small saucepan over medium-low heat for until steaming. Pour into the dry ingredients and stir just until a smooth, thick batter forms.

  3. Scrape into the pan, level the top and sprinkle with pearl sugar. Bake for until a skewer inserted in the middle comes out clean and the top springs back lightly.

  4. Cool in the pan for , then lift onto a rack and cool for before slicing.

Forkue tips

  • Wrap the cooled loaf before storing; its low-fat crumb dries quickly when left uncovered.

Storing and reheating

Keep tightly wrapped at room temperature for up to 3 days or freeze slices for up to 2 months. Serve at room temperature or toast lightly.

Kitchen gear

Loaf panTop picks on AmazonSmall saucepanTop picks on Amazon
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Nutrition per serving, estimated

160Calories
3gProtein
35gCarbs
1gFat

Dutch Spiced Breakfast Cake (Ontbijtkoek): FAQ

Can I omit the pearl sugar?

Yes. It adds a crunchy finish but does not affect the structure of the loaf.

Why is my loaf tough?

Overmixing after adding milk can make the crumb chewy. Stir only until no dry flour remains.

How do I store and reheat Dutch Spiced Breakfast Cake (Ontbijtkoek)?

Keep tightly wrapped at room temperature for up to 3 days or freeze slices for up to 2 months. Serve at room temperature or toast lightly.

How long does Dutch Spiced Breakfast Cake (Ontbijtkoek) take?

About 2 hr 15 min in total: 1 hr 15 min prep and 1 hr cooking.

What do I need to make Dutch Spiced Breakfast Cake (Ontbijtkoek)?

The key ingredients are all-purpose flour, whole milk, ground ginger, ground cardamom and baking powder, plus pantry basics.

Any tips for Dutch Spiced Breakfast Cake (Ontbijtkoek)?

Wrap the cooled loaf before storing; its low-fat crumb dries quickly when left uncovered.

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